Baba Ganoush Recipe
This simple baba ganoush recipe comes from my father-in–law’s kitchen.
Preparing the eggplant: Note that there are many ways to prepare the eggplant: by grilling them on your barbeque, directly on the gas flame of your stove, or broiling in the oven.
The recipe below calls for grilling them on the stovetop. I prefer to slice the eggplants lengthwise and broil them in the oven until they get soft and the skin is wrinkled and sunken.
Even though it takes longer, the eggplants still acquire a deep flavor, and I can get other things done while the eggplant is cooking.
Serves around 4
2 medium/large eggplants (you want the eggplant to feel light, and firm to touch)
½ cup raw tahini (mix first)
Juice from 1- 2 lemons
2-3 garlic cloves, pressed
1 teaspoon salt (more/less to taste)
Black pepper (optional)
- Pierce the eggplants with a fork, and then grill each one directly on the gas flame of the stove on all sides especially at the ends. Steam will come out.
- Turn every 3-4 minutes until the outside is charred and crisp and it begins to split. Place eggplants on the side to cool.
- Once cool to touch, peel the eggplants under a stream of water. Cut off the stems and put them in a non-metal colander. Wait until all the liquid has come out (1/2 hour).
- Place eggplants on the cutting board, slice into large chunks and then mash with a potato masher (you can also use a fork).
- Mix with the remaining ingredients until the dip reaches a smooth consistency. If it seems too thick, add a few tablespoons of water (one at a time) until you get the desired consistency.
- Before serving, drizzle with olive oil. Tightly covered, babaganoush will keep for 1 week when stored in the back of the refrigerator.
Add ½ teaspoon of ground cumin. Garnish with 1-2 tablespoons of freshly chopped flat parsley. Serve with olives and tomato slices.
Another interesting variation is to substitute the ½ cup tahini with 1 cup sheep’s or goat’s milk yogurt and ¼ cup tahini, and replace the chopped parsley with chopped mint.
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